Honey Creek Trail Summer Pasta Salad with Lemon Vinaigrette

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

A bright and refreshing summer pasta salad tossed with crisp vegetables and a zesty lemon vinaigrette, inspired by scenic hiking trail picnics. This italian-inspired salads (vegetarian) ready in about 20 minutes pairs rotini pasta, halved cherry tomatoes, medium, diced cucumber into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 6, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz rotini pasta
• 1 cup, halved cherry tomatoes
• 1 medium, diced cucumber
• 1 medium, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped fresh parsley
• 1/3 cup olive oil
• 3 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Bring a large pot of salted water to a boil. Add 12 oz rotini pasta and cook for 9 minutes until al dente. Drain and rinse under cold water to cool, then transfer to a large mixing bowl.
2. Step 2: Add 1 cup halved cherry tomatoes, 1 diced medium cucumber, 1 diced red bell pepper, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley to the cooled pasta.
3. Step 3: In a small bowl, whisk together 1/3 cup olive oil, 3 tbsp fresh lemon juice, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp salt, and 1/2 tsp black pepper until emulsified. Pour over the pasta salad and toss gently until all ingredients are evenly coated. Refrigerate for at least 30 minutes before serving to meld flavors.